The Beginning of A Really Good Food Tour

Right before Meesh left, she invited me to raid her pantry. All of a sudden Jambalaya, Gumbo and Cajun are all within arm’s reach. I decided to christen it by making Cajun Chicken Pasta ala Pioneer Woman.

Sprinkle 1 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat half tbsp oil and half tbsp butter in a heavy skillet over high heat. Add the chicken in a single layer and brown the chicken on all sides. Set aside.

Add tomato and tomato sauce. Stir and cook for an additional 30 seconds. Remove all vegetables from the pan and set aside.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze.

Reduce heat to medium-low and pour in cream, stirring/whisking constantly until cream starts to thicken the mixture. Taste and adjust seasoning if needed.

Add back the chicken and vegetables into pan, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot.

Add drained fettuccine and toss to combine. Top with chopped fresh parsley and serve immediately.

My Cajun Chicken looked a lot more orangey than PW’s. I suppose using canned tomato sauce does that. But still, we absolutely loved it. Even H broadcasted to his colleagues that he’s now eating cajun dishes. My little (BIG) liar, I tempered the level of spiciness.

If only I can eat all these without putting on a single kg. That would be awesome, wouldn’t it? Heh!